One-Bowl Lemon-Blueberry Quick Bread Recipe

The aroma of freshly baked goods wafting through the house is one of life’s simple pleasures, and when that scent is a delightful combination of zesty lemon and sweet blueberries, it’s simply irresistible. This One-Bowl Lemon-Blueberry Quick Bread has become an absolute staple in our home. I remember the first time I whipped it up – I was looking for something relatively quick, didn’t want a mountain of dishes, and had a hankering for something bright and fruity. This recipe, with its straightforward “one-bowl” promise, seemed too good to be true. But let me tell you, it delivered! My kids, usually picky about anything with fruit, devoured their slices, their little faces dusted with powdered sugar from the optional (but highly recommended!) glaze. My husband, a man of few words when it comes to food praise, simply asked, “Is there more?” That, my friends, is the highest compliment. The beauty of this bread lies not just in its incredible flavor – a perfect balance of tart lemon, sweet bursts of blueberry, and a tender, moist crumb – but also in its sheer simplicity. It’s the kind of recipe you’ll turn to for a weekend brunch, an afternoon pick-me-up with tea, or even a thoughtful homemade gift. It’s forgiving, adaptable, and consistently delicious, making even novice bakers feel like seasoned pros. The bright yellow hue of the crumb, studded with vibrant purple blueberries, is a feast for the eyes before it even reaches your lips. Trust me, this isn’t just another quick bread recipe; it’s an experience, a memory in the making, and soon to be, I hope, a favorite in your home too.

Ingredients for Our One-Bowl Lemon-Blueberry Quick Bread

Creating this delightful bread doesn’t require a pantry full of obscure ingredients. Most of these are baking staples, and the fresh elements bring it to life. The “one-bowl” method streamlines the process, but the quality of your ingredients will truly make this bread sing.

For the Lemon-Blueberry Quick Bread:

• All-Purpose Flour: 2 cups (250g) – This forms the structure of our bread. Ensure it’s spooned and leveled for accuracy, not scooped directly from the bag, which can compact it.
• Granulated Sugar: 1 cup (200g) – Provides sweetness to balance the tart lemon and for a tender crumb. You can slightly reduce this if you prefer a less sweet bread, but it contributes to texture as well.
• Baking Powder: 2 teaspoons – This is our primary leavening agent, giving the bread its lovely rise and light texture. Make sure it’s fresh for optimal results.
• Salt: 1/2 teaspoon – Enhances all the other flavors and balances the sweetness. Don’t skip it!
• Large Eggs: 2 – These bind the ingredients, add richness, and contribute to the structure. Room temperature eggs incorporate better.
• Vegetable Oil (or other neutral oil like canola or sunflower): 1/2 cup (120ml) – This is key for a wonderfully moist quick bread. Melted and cooled unsalted butter can be substituted for a slightly different flavor profile, but oil typically yields a moister crumb over time.
• Milk (any kind, dairy or non-dairy): 1/2 cup (120ml) – Adds moisture and helps create a tender crumb. Whole milk, 2%, or even buttermilk work wonderfully. For a dairy-free option, unsweetened almond or soy milk are good choices.
• Fresh Lemon Zest: From 2 large lemons (approximately 2 tablespoons) – This is where the most intense, bright lemon flavor comes from. Use a microplane or fine grater, avoiding the bitter white pith.
• Fresh Lemon Juice: 1/4 cup (60ml, typically from 1-2 lemons) – Adds a tangy kick and further lemon flavor, while also reacting with the baking powder for a good rise.
• Vanilla Extract: 1 teaspoon – Rounds out the flavors and adds a touch of warmth. Pure vanilla extract is recommended.
• Fresh Blueberries: 1 ½ cups (about 225g) – The star fruit! Fresh blueberries are ideal. If using frozen, do not thaw them beforehand to prevent bleeding (see tips section).
• Extra Flour (for tossing blueberries): 1 tablespoon – This little trick helps prevent the blueberries from sinking to the bottom of your loaf.

For the Optional Lemon Glaze:

• Powdered Sugar (Confectioners’ Sugar): 1 cup (120g), sifted – For a smooth, sweet glaze.
• Fresh Lemon Juice: 2-3 tablespoons – To thin the glaze to a drizzleable consistency and add more bright lemon flavor.
• Lemon Zest (optional): 1/2 teaspoon – For an extra pop of color and lemony aroma in the glaze.

Having all your ingredients measured out and ready to go (a concept known as “mise en place”) makes the baking process smoother and more enjoyable. This is especially true for a one-bowl recipe where you want to combine things efficiently.

Step-by-Step Instructions for Baking Perfection

Follow these simple steps, and you’ll be rewarded with a fragrant, delicious loaf of Lemon-Blueberry Quick Bread. The “one-bowl” magic means less cleanup without compromising on flavor or texture!

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on two sides to easily lift the bread out later. This is my preferred method for easy removal and cleanup.
2. Combine Wet Ingredients (Mostly!): In a large mixing bowl – our star “one bowl” – whisk together the granulated sugar and the fresh lemon zest. Use your fingers to really rub the zest into the sugar. This releases the essential oils from the zest, infusing the sugar with an intense lemon aroma and flavor. This small step makes a big difference!
3. Add Remaining Wet Ingredients: To the lemon-sugar mixture, add the 2 large eggs, 1/2 cup of vegetable oil, 1/2 cup of milk, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Whisk everything together until well combined and smooth. The mixture should be light and slightly frothy.
4. Introduce Dry Ingredients: Place a sifter or fine-mesh sieve over your large bowl containing the wet ingredients. Add the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt to the sifter. Sift these dry ingredients directly into the wet ingredients. This helps to aerate the flour and remove any lumps, contributing to a lighter crumb.
5. Mix Gently – The Key to Tenderness: Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix! A few small streaks of flour are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread rather than a tender, moist one. This is arguably the most crucial step in quick bread baking.
6. Prepare the Blueberries: In a separate small bowl, toss the 1 ½ cups of fresh blueberries with the 1 tablespoon of extra flour. This light coating of flour helps to absorb some of the fruit’s moisture and prevents the blueberries from sinking to the bottom of the loaf during baking. If using frozen blueberries, use them directly from the freezer without thawing and toss them gently in the flour.
7. Fold in the Blueberries: Gently fold the flour-coated blueberries into the batter. Again, mix only until they are evenly distributed. A few gentle stirs are all that’s needed.
8. Transfer to Pan: Pour the batter evenly into your prepared loaf pan. Use the spatula to spread it out smoothly, ensuring it reaches the corners.
9. Bake to Golden Perfection: Place the loaf pan in the center rack of your preheated oven. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean or with a few moist crumbs attached (but no wet batter). If you notice the top of the bread browning too quickly before the center is cooked, you can loosely tent it with a piece of aluminum foil for the remaining baking time.
10. Cool Down is Crucial: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for at least 15-20 minutes. This allows the bread to set further and prevents it from breaking apart when you remove it.
11. Remove and Cool Completely: After the initial cooling period, carefully lift the bread out of the pan using the parchment paper overhang (if used) or invert it onto the wire rack. Let the bread cool completely before slicing or glazing. This might be the hardest part because it smells so good, but cooling completely ensures clean slices and prevents the glaze from melting right off.
12. Prepare the Optional Lemon Glaze (While Bread Cools): If you’re opting for the glaze (and why wouldn’t you?), whisk together the 1 cup of sifted powdered sugar with 2 tablespoons of fresh lemon juice in a small bowl. Add more lemon juice, 1/2 teaspoon at a time, until you reach your desired drizzling consistency. Stir in the optional 1/2 teaspoon of lemon zest if using.
13. Glaze and Enjoy: Once the bread is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving.

And there you have it! A stunning loaf of One-Bowl Lemon-Blueberry Quick Bread, ready to impress. The combination of the tender, moist crumb, the bright citrus notes, and the juicy bursts of blueberries is truly a match made in baking heaven.

Nutrition Facts (Estimated)

Understanding the nutritional aspect of what we bake can be helpful for many. Please note that these values are estimates and can vary based on the specific brands of ingredients used, the exact size of your lemons, and portion sizes.

• Servings: This recipe typically yields 10-12 slices from a standard 9×5 inch loaf.
• Calories per serving (approximate, based on 12 slices, without glaze): Around 280-320 calories.
• Calories per serving (approximate, based on 12 slices, with glaze): Around 330-380 calories.

Breakdown of contributors:

• Flour and Sugar: These are the primary sources of carbohydrates and contribute significantly to the calorie count.
• Oil: Adds fat content, which is calorie-dense but essential for the bread’s moisture and tenderness.
• Eggs: Provide protein and some fat.
• Blueberries: Contribute natural sugars, fiber, and antioxidants.
• Lemon Juice & Zest: Offer minimal calories but maximum flavor and some Vitamin C.

This bread is a delightful treat. While it contains sugar and fat, as most baked goods do, it also offers the goodness of fruit. Enjoying it in moderation as part of a balanced diet is perfectly wonderful. For a slightly lighter version, you could experiment with reducing the sugar by a quarter, though this may affect the texture and browning.

Preparation & Baking Time

Knowing the time commitment helps plan your baking adventure. This quick bread lives up to its name in terms of active preparation, with the oven doing most of the work!

• Preparation Time: Approximately 20-25 minutes. This includes:
  • Gathering and measuring ingredients (mise en place).
  • Zesting and juicing lemons.
  • Preparing the loaf pan.
  • Mixing the batter (the “one-bowl” part is super quick!).
• Baking Time: 50-60 minutes. Oven temperatures can vary, so start checking for doneness around the 50-minute mark.
• Cooling Time: At least 1 hour (15-20 minutes in the pan, then at least 40-45 minutes completely on a wire rack before glazing or slicing). This is crucial for the bread’s structure and for the glaze to set properly.
• Total Time (from start to ready-to-eat with glaze): Approximately 2 hours 10 minutes to 2 hours 25 minutes.

While the total time seems like a couple of hours, your active hands-on time is minimal, making this an excellent recipe for a relaxed baking session. The anticipation as it bakes and cools is part of the fun!

How to Serve Your Delicious Lemon-Blueberry Creation

This Lemon-Blueberry Quick Bread is wonderfully versatile and can be enjoyed in numerous ways, from a simple slice on its own to a more dressed-up dessert. Here are some delightful serving suggestions:

• Simply Sliced:
  • Enjoy a slice as is, perhaps slightly warm. The flavors are so vibrant that it needs no accompaniment to shine. Perfect with your morning coffee or afternoon tea.
• With a Spread:
  • Butter: A classic choice. A thin layer of good quality salted or unsalted butter melting into a warm slice is heavenly.
  • Cream Cheese: The tanginess of plain cream cheese beautifully complements the sweet and tart notes of the bread. For an extra treat, try whipped cream cheese.
  • Lemon Curd: Double down on the lemon! A dollop of bright, tangy lemon curd takes this bread to a whole new level of citrusy delight.
• As a Breakfast or Brunch Star:
  • Serve alongside a fresh fruit salad and a cup of yogurt for a balanced and satisfying start to the day.
  • It makes a wonderful addition to a brunch buffet, offering a sweet counterpoint to savory dishes.
• Dressed Up for Dessert:
  • With Whipped Cream: A generous dollop of freshly whipped cream (lightly sweetened or unsweetened) adds a luxurious, airy texture. Garnish with a few extra fresh blueberries and a sprig of mint.
  • With Greek Yogurt: A healthier but equally delicious alternative to whipped cream. The tang of Greek yogurt pairs beautifully.
  • With Ice Cream: A scoop of vanilla bean ice cream alongside a slice of this bread makes for an incredible dessert, especially if the bread is slightly warmed. Lemon sorbet would also be a fantastic pairing.
• Toasted and Transformed:
  • Day-old slices can be lightly toasted in a toaster or under the broiler. This brings out the nutty flavors of the flour and slightly caramelizes the edges, creating a delightful contrast in texture.
• As a Thoughtful Gift:
  • Wrap a whole cooled loaf in cellophane or parchment paper, tie it with a pretty ribbon, and gift it to friends, neighbors, or colleagues. It’s a homemade gift that’s always appreciated.

No matter how you choose to serve it, this Lemon-Blueberry Quick Bread is sure to be a hit. Its bright flavors and tender texture make it suitable for almost any occasion.

Additional Tips for the Best Lemon-Blueberry Quick Bread

While this recipe is quite straightforward, a few extra pointers can help ensure your bread turns out perfectly every single time.

1. Don’t Overmix the Batter: This is the golden rule of quick breads. Mix the dry ingredients into the wet ingredients until just combined. A few lumps or streaks of flour are perfectly fine. Overmixing develops gluten, leading to a tough, dense, and sometimes rubbery bread instead of the desired tender, moist crumb. Use a spatula for folding, not an electric mixer, for this stage.
2. Handling Blueberries (Fresh vs. Frozen):
   • Fresh: Gently wash and pat them completely dry before tossing in flour. Excess moisture can make the batter too wet.
   • Frozen: Do NOT thaw frozen blueberries before adding them to the batter. Add them straight from the freezer and toss them in the flour. Thawing them will cause them to bleed their color into the batter, resulting in a purplish-grey bread and potentially a soggier texture. You might need to add a few extra minutes to the baking time if using frozen berries.
3. Zest Lemons Properly: When zesting lemons, use a microplane or the fine side of a box grater. Only remove the yellow outer layer of the peel. The white pith underneath is bitter and can impart an unpleasant taste to your bread. Rubbing the zest into the sugar, as mentioned in the instructions, is a fantastic tip to maximize lemon flavor.
4. Room Temperature Ingredients (Especially Eggs and Milk): While not as critical as in some delicate cakes, bringing your eggs and milk to room temperature can lead to a smoother, more uniform batter. Room temperature ingredients emulsify better, creating a lighter texture. To quickly warm eggs, place them in a bowl of warm (not hot) water for 5-10 minutes. Milk can be microwaved for a few seconds.
5. Test for Doneness Accurately: Ovens can vary, so rely on visual cues and the toothpick test. The bread should be golden brown on top and spring back when lightly touched. Insert a wooden skewer or toothpick into the thickest part of the loaf. If it comes out clean or with a few dry, moist crumbs (not wet batter), it’s done. An internal temperature check with a food thermometer is also very reliable; it should read between 200-205°F (93-96°C).

Bonus Tip – Storage: Store leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze it. Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw at room temperature or gently reheat slices.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this One-Bowl Lemon-Blueberry Quick Bread:

1. Q: Can I use frozen blueberries instead of fresh?
   A: Absolutely! As mentioned in the tips, frozen blueberries work very well. The key is to not thaw them before use. Add them directly from the freezer to the batter after tossing them with a tablespoon of flour. This prevents them from bleeding excessively and making your batter (and bread) purple. You might need to extend the baking time by 5-10 minutes if using frozen berries, as they will lower the batter’s temperature.
2. Q: My bread always sinks in the middle. What am I doing wrong?
   A: Sinking can be caused by a few things:
   • Underbaking: This is the most common culprit. If the bread isn’t fully cooked through, the structure isn’t set and it will collapse as it cools. Ensure your toothpick comes out clean.
   • Too much leavening: Using too much baking powder can cause the bread to rise too quickly and then fall. Measure accurately.
   • Oven temperature issues: If your oven runs too hot, the outside cooks quickly while the inside remains raw. An oven thermometer can help verify your oven’s accuracy.
   • Opening the oven door too early/often: This can cause a sudden drop in temperature, leading to collapse. Try to resist peeking until the last 10-15 minutes of baking.
   • Overmixing: While less likely to cause major sinking, it can affect the structure.
3. Q: Can I make this recipe gluten-free?
   A: Yes, you can try substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum (or add xanthan gum if your blend doesn’t include it, usually about 1/2 to 1 teaspoon per cup of flour). Gluten-free quick breads can sometimes be a bit drier or crumblier, so ensure your blend is designed for baking. The results may vary depending on the specific blend used.
4. Q: How do I store leftover Lemon-Blueberry Quick Bread?
   A: Once the bread has cooled completely (this is important to prevent sogginess), store it in an airtight container or wrap it tightly in plastic wrap. It will keep well at room temperature for about 3-4 days. If your kitchen is very warm or humid, you might prefer to store it in the refrigerator, though this can sometimes dry it out a bit faster. For longer storage (up to 3 months), wrap the cooled bread (whole or sliced) securely in plastic wrap and then a layer of aluminum foil or place it in a freezer-safe bag. Thaw at room temperature.
5. Q: Can I make muffins instead of a loaf?
   A: Yes, this recipe adapts beautifully to muffins! Prepare the batter as directed. Line a standard 12-cup muffin tin with paper liners or grease it well. Divide the batter evenly among the muffin cups, filling them about two-thirds to three-quarters full. Bake at 350°F (175°C) for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time will be significantly shorter than for a loaf, so start checking earlier. You’ll get about 12-15 standard-sized muffins. You can still use the lemon glaze on them once cooled!

Enjoy your baking journey with this vibrant and easy One-Bowl Lemon-Blueberry Quick Bread! It’s a recipe that promises delicious results with minimal fuss.

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